Luccio in Salsa

This rather curious way of preparing freshwater fish to be eaten cold originates from Mantua. Lakes Maggiore, Como and Garda, and many lesser known lakes and rivers in Lombardy provide plenty of freshwater fish to choose from. I have also tried this recipe with carp and tench, and although these fish both have a muddier taste, they still tasted delicious. You must cook and prepare the dish a day in advance.